BRPI0914750B1 - process of manufacturing a breadcrumb topping food product, crumb topping and crumb topping - Google Patents

process of manufacturing a breadcrumb topping food product, crumb topping and crumb topping Download PDF

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Publication number
BRPI0914750B1
BRPI0914750B1 BRPI0914750A BRPI0914750A BRPI0914750B1 BR PI0914750 B1 BRPI0914750 B1 BR PI0914750B1 BR PI0914750 A BRPI0914750 A BR PI0914750A BR PI0914750 A BRPI0914750 A BR PI0914750A BR PI0914750 B1 BRPI0914750 B1 BR PI0914750B1
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Prior art keywords
flour
process according
fact
mixture
crumb
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BRPI0914750A
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Portuguese (pt)
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Graham Pickford Keith
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Crisp Sensation Holding Sa
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Publication of BRPI0914750B1 publication Critical patent/BRPI0914750B1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • A23L13/57—Coating with a layer or stuffing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/02—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
    • A23L3/025—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus with packages on a drum with horizontal axis
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A23P30/25—Co-extrusion of different foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Zoology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Manufacturing & Machinery (AREA)
  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Description

(54) Título: PROCESSO DE FABRICAÇÃO DE UM PRODUTO ALIMENTÍCIO DE COBERTURA DE MIGALHA DE PÃO, MIGALHA E COBERTURA DE MIGALHA (51) Int.CI.: A23L 7/157; A23P 30/20; A23P 30/30 (30) Prioridade Unionista: 01/07/2008 GB 0811970.3 (73) Titular(es): CRISP SENSATION HOLDING SA (72) Inventor(es): KEITH GRAHAM PICKFORD(54) Title: PROCESS OF MANUFACTURING A FOOD PRODUCT WITH BREAD, MIGALHA AND MIGALHA COVER (51) Int.CI .: A23L 7/157; A23P 30/20; A23P 30/30 (30) Unionist Priority: 01/07/2008 GB 0811970.3 (73) Holder (s): CRISP SENSATION HOLDING SA (72) Inventor (s): KEITH GRAHAM PICKFORD

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Relatório Descritivo de Pedido de Patente para: “PROCESSO DE FABRICAÇÃO DE UM PRODUTO ALIMENTÍCIO DE COBERTURA DE MIGALHA DE PÃO, MIGALHA E COBERTURA DE MIGALHA”Patent Application Descriptive Report for: "PROCESS OF MANUFACTURING A FOOD PRODUCT WITH BREAD, MIGALHA AND MIGALHA COVER"

Esta invenção relaciona-se a uma migalha ou a uma migalha de pão (referida aqui 5 como uma migalha para propósito de simplificação) para o uso em cobertura de produtos alimentícios, particularmente, mas não exclusivamente para produtos alimentícios que são congelados para o armazenamento antes do uso. A invenção também se relaciona a um processo para produzir migalhas. Coberturas de migalhas particularmente preferidas são apropriadas para cozinhar ou reaquecer a partir do estado congelado usando um forno de microondas. Coberturas de migalha especialmente preferidas são igualmente apropriados para cozinhar ou reaquecer usando um forno convencional, grelhar ou fritar.This invention relates to a crumb or a bread crumb (referred to here 5 as a crumb for the purpose of simplification) for use in covering food products, particularly, but not exclusively for food products that are frozen for storage before of use. The invention also relates to a process for producing crumbs. Particularly preferred crumb coatings are suitable for cooking or reheating from the frozen state using a microwave oven. Especially preferred crumb toppings are also suitable for cooking or reheating using a conventional oven, grilling or frying.

A invenção também se relaciona a produtos alimentícios de coberturas de migalhas, os quais podem ser cozidos ou reaquecidos usando qualquer um destes: um forno de microondas, um forno convencional, grelhar ou fritar, preferencialmente por qualquer um destes métodos.The invention also relates to crumb topping food products, which can be cooked or reheated using any of these: a microwave oven, a conventional oven, grilling or frying, preferably by any of these methods.

A migalha produzida comercialmente pode ser feita por dois processos.Commercially produced crumb can be made by two processes.

A migalha de pão verdadeira é derivada do pão assado em uma maneira tradicional e subsequentemente seco. O pão então é então fragmentado para formar partículas de migalhas de uma variedade de tamanhos na peneira e secos, como necessário, para várias aplicações de cobertura.The real bread crumb is derived from bread baked in a traditional way and subsequently dried. The bread is then broken up to form crumb particles of a variety of sizes in the sieve and dried, as needed, for various coating applications.

No processo eletrolítico, o pão é assado sem usar fermento, de uma maneira similar ao pão não fermentado e depois seco. O pão pode ser formado como blocos ou pellets e então ser fragmentado para formar migalhas de vários tamanhos, que são então secas. Este tipo do pão pode formar flocos. Tais flocos são referidos geralmente como migalhas de estilo japonês.In the electrolytic process, bread is baked without using yeast, in a similar way to unfermented and then dried bread. The bread can be formed as blocks or pellets and then broken up to form crumbs of various sizes, which are then dried. This type of bread can form flakes. Such flakes are generally referred to as Japanese-style crumbs.

A migalha produzida comercialmente pode deteriorar-se e tornar-se velha após três a seis meses devido aos efeitos de umidade, dano microbiano e decomposição da estrutura molecular da migalha. Este envelhecimento manifesta-se como uma dureza e difícil mastigação da migalha de pão e pode ser acompanhado de aromas indesejados. A presença de água é um fator chave neste processo de deterioração.Commercially produced crumb can deteriorate and become old after three to six months due to the effects of moisture, microbial damage and decomposition of the crumb's molecular structure. This aging manifests itself as a hardness and a difficult chew of the bread crumb and can be accompanied by unwanted aromas. The presence of water is a key factor in this deterioration process.

Quando a migalha comercial é aplicada a um substrato do alimento tal como peixes, carne, produtos lácteos, vegetais ou fruta, seguido pela fritura instantânea, um produto de cobertura crocante pode ser produzido, independentemente da qualidade da migalha antes da fritura. Entretanto, a migalha frita irá deteriorar-se ao longo do tempo durante o armazenamento sob refrigeração ou congelamento, apesar do fato de que o óleo introduzido durante a fritura atua como uma barreira da umidade. A taxa de deterioraçãoWhen commercial crumb is applied to a food substrate such as fish, meat, dairy products, vegetables or fruit, followed by instant frying, a crispy topping product can be produced, regardless of the quality of the crumb before frying. However, the fried crumb will deteriorate over time during storage under refrigeration or freezing, despite the fact that the oil introduced during frying acts as a moisture barrier. The rate of deterioration

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2/9 pode depender da qualidade da migalha usada. Se um produto de migalha frito, refrigerado ou congelado é aquecido a partir da placa congelada usando um forno de microondas resulta em uma migalha úmida e empapada e consequentemente sem sabor. Tais produtos geralmente são recuperados do congelamento ou do resfriamento em um forno e cozidos por 20 minutos a 200°C, ou mais. Estes produtos não podem ser utilizados em microondas.2/9 may depend on the quality of the crumb used. If a fried, chilled or frozen crumb product is heated from the frozen plate using a microwave oven it results in a moist, soggy crumb and therefore no flavor. Such products are usually recovered from freezing or cooling in an oven and baked for 20 minutes at 200 ° C, or more. These products cannot be used in microwaves.

Os problemas devido à deterioração da migalha conduzem a um produto final inconsistente, o qual não possui uma vida útil predeterminada suficiente. Variação na qualidade da migalha pode conduzir a uma avaria das partículas da migalha que causam um acumulo adicional de partículas finas. Isto resulta em uma qualidade ruim de cobertura.Problems due to the deterioration of the crumb lead to an inconsistent final product, which does not have a sufficient predetermined useful life. Variation in the quality of the crumb can lead to a breakdown of the crumb particles which cause an additional accumulation of fine particles. This results in poor coverage quality.

O WO99/44439 descreve um método de produção de um produto alimentício de migalha de pão em que uma migalha de pão entra em contato com uma solução aquosa de um agente gelificante, seguido de secagem e aplicação como uma cobertura para um produto alimentício.WO99 / 44439 describes a method of producing a bread crumb food product in which a bread crumb comes into contact with an aqueous solution of a gelling agent, followed by drying and application as a coating for a food product.

Segundo um primeiro aspecto da presente invenção, um método de produção de um produto alimentício de cobertura de migalha de pão compreende as etapas de: formar uma mistura aquosa compreendendo: uma mistura de farinha composta de uma ou várias farinhas, bicarbonato de sódio, aditivos opcionais selecionados auxiliadores de processamento, sais, substâncias corantes e, água;According to a first aspect of the present invention, a method of producing a bread crumb topping food product comprises the steps of: forming an aqueous mixture comprising: a flour mixture composed of one or more flours, sodium bicarbonate, optional additives selected processing aids, salts, dyes and water;

adicionar a mistura em um extrusor;add the mixture in an extruder;

adicionar um agente gelificante aquoso ao extrusor;adding an aqueous gelling agent to the extruder;

extrusar a mistura resultante a uma temperatura maior do que 100°C para formar um extrusado;extruding the resulting mixture at a temperature greater than 100 ° C to form an extrudate;

permitir que o extrusado expanda-se para formar um produto poroso; secar o produto, e triturar o produto seco para formar a migalha.allowing the extrudate to expand to form a porous product; dry the product, and grind the dry product to form the crumb.

As migalhas formam coberturas, que são preferencialmente reaquecidas ou cozidas usando um forno de microondas. Alternativamente ou preferencialmente, além disso, as migalhas de pão podem ser reaquecidas ou cozidas por um, ou preferencialmente por todos estes métodos. Isto evita qualquer necessidade de formular migalhas diferentes para vários produtos.The crumbs form toppings, which are preferably reheated or baked using a microwave oven. Alternatively or preferably, in addition, bread crumbs can be reheated or baked by one, or preferably by all of these methods. This avoids any need to formulate different crumbs for various products.

O agente gelificante é adicionado preferivelmente ao extrusor em um ponto a jusante no começo da extrusão da mistura da farinha. Isto é importante para reduzir a obstrução do parafuso do extrusor. O processo consequentemente compreendeThe gelling agent is preferably added to the extruder at a downstream point at the beginning of the extrusion of the flour mixture. This is important to reduce extruder screw clogging. The process consequently comprises

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3/9 preferivelmente as etapas de extrusar a mistura da farinha, adicionando o agente gelificante do extrusor e extrusar a mistura resultante do agente gelificante da mistura da farinha.3/9 preferably the steps of extruding the flour mixture, adding the extruder gelling agent and extruding the resulting mixture of the flour mixture gelling agent.

O processo da presente invenção apresenta uma vantagem de que o agente gelificante é intimamente misturado com a farinha antes da secagem e da trituração. Desta maneira, a migalha apresenta uma melhor resistência à umidade permitindo que um produto cozido seja congelado para o armazenamento e reaquecido do estado congelado, por exemplo, em um forno de microondas.The process of the present invention has an advantage that the gelling agent is intimately mixed with the flour before drying and crushing. In this way, the crumb has a better resistance to moisture allowing a cooked product to be frozen for storage and reheated from the frozen state, for example, in a microwave oven.

A mistura de farinhas pode compreender duas ou mais farinhas; uma mistura de duas farinhas é particularmente vantajosa permitindo que as propriedades da mistura sejam controladas enquanto mantém a simplicidade da produção.The flour mixture may comprise two or more flours; a mixture of two flours is particularly advantageous allowing the properties of the mixture to be controlled while maintaining simplicity of production.

Preferivelmente, a mistura de farinha possui um baixo índice de queda de Hagberg (HFN). Um HFN abaixo 350 é preferido, mais preferencialmente menor que 250, ou ainda mais preferencialmente menor que 170. As escalas de 50 a 350, preferencialmente 50 a 250, mais preferencialmente 50 a 170 podem ser empregadas. A média HFN pode ser determinada a partir das HFNs dos constituintes de farinhas individuais e de suas proporções relativas.Preferably, the flour mixture has a low Hagberg drop rate (HFN). An HFN below 350 is preferred, more preferably less than 250, or even more preferably less than 170. Scales 50 to 350, preferably 50 to 250, more preferably 50 to 170 can be employed. The average HFN can be determined from the HFNs of the constituents of individual flours and their relative proportions.

O índice de queda de Hagberg (HFN) é um indicador da atividade da alfa-amilase na farinha. Um HFN elevado indica a baixa atividade da alfa-amilase. Isto significa que a farinha está menos degradada pela enzima.The Hagberg drop index (HFN) is an indicator of alpha-amylase activity in flour. A high HFN indicates low alpha-amylase activity. This means that the flour is less degraded by the enzyme.

O teste de Hagberg é descrito por S. Hagberg em Cereal Chemistry 3_7, 218.222 (1960) e 3.202-203 (1961). No teste de Hagberg, o índice de queda é medido para uma amostra de farinha. Neste processo, o trigo a ser analisado é moído, convencionalmente em um moinho de martelo de alta velocidade, e uma quantidade padrão de farinha é combinada com uma quantidade padrão de água em um tubo de ensaio padrão. A mistura é aquecida por um tempo padrão durante o qual é agitada delicadamente e então o tempo é medido para que um pistão padrão caia a uma distância padrão na pasta, a qual é formada. O tempo (segundos) para que o pistão caia é somado ao tempo durante o qual a mistura águafarinha é aquecida (60 segundos) para dar o índice de queda ou o número de Hagberg para a amostra de trigo.The Hagberg test is described by S. Hagberg in Cereal Chemistry 3_7, 218,222 (1960) and 3,202-203 (1961). In the Hagberg test, the drop rate is measured for a flour sample. In this process, the wheat to be analyzed is milled, conventionally in a high speed hammer mill, and a standard amount of flour is combined with a standard amount of water in a standard test tube. The mixture is heated for a standard time during which it is gently stirred and then the time is measured so that a standard piston falls at a standard distance in the paste, which is formed. The time (seconds) it takes for the piston to fall is added to the time during which the flour-water mixture is heated (60 seconds) to give the drop index or Hagberg number for the wheat sample.

As farinhas com vários índices de glúten podem ser usadas, embora um baixo índice de glúten seja preferido.Flours with various gluten indexes can be used, although a low gluten index is preferred.

As porcentagens ou outras quantidades nesta descrição são em peso salvo quando indicado de outra maneira e são selecionadas de escalas citadas para totalizar 100%.The percentages or other quantities in this description are by weight unless otherwise stated and are selected from the scales quoted to total 100%.

Uma mistura de farinha para biscoitos e de farinha desnaturada parcialmente ou completamente pode ser usada nas misturas de farinha desta invenção de maneira que a mistura tenha as características de uma farinha integral. Isto resulta em um baixo índice deA mixture of biscuit flour and partially or completely denatured flour can be used in the flour mixtures of this invention so that the mixture has the characteristics of an integral flour. This results in a low rate of

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HFN. Uma proporção de aproximadamente 30-70% de farinha, a qual foi parcialmente ou completamente desnaturado por tratamento térmico, é especialmente preferida.HFN. A proportion of approximately 30-70% of flour, which has been partially or completely denatured by heat treatment, is especially preferred.

Uma mistura de farinha preferida compreende:A preferred flour mixture comprises:

Quantidade (%) Amount (%) HFN HFN Primeira farinha First flour 70-30 70-30 350 350 Segunda farinha Second flour 30-70 30-70 220 220 Uma mistura A mix de farinha compreende: flour comprises: Quantidade (%) Amount (%) HFN HFN Primeira farinha First flour 60-40 60-40 350 350 Segunda farinha Second flour 40-60 40-60 220 220

Uma mistura de farinha preferida compreende:A preferred flour mixture comprises:

Quantidade (%) Amount (%) HFN HFN Primeira farinha First flour 50 50 350 350 Segunda farinha Second flour 50 50 220 220

A primeira farinha pode ser selecionada de:The first flour can be selected from:

Farinha de Heygates C.Heat.A (completamente desnaturada termicamente);Heygates C.Heat.A flour (completely thermally denatured);

Farinha de Hutchisons Golden Queen cake (parcialmente desnaturada termicamente) (HFN 350);Hutchisons flour Golden Queen cake (partially thermally denatured) (HFN 350);

Condor 3030Condor 3030

A segunda farinha pode ser selecionada de:The second flour can be selected from:

Farinha de biscoito de Heygates DM7 (HFN 50 a 220, dependendo das variações sazonais, média 120;Heygates DM7 cookie flour (HFN 50 to 220, depending on seasonal variations, average 120;

Farinha de biscoito de Hutchisons Scotch (HFN 220);Hutchisons Scotch cookie flour (HFN 220);

Oorevaar/Bindbloem IAF 2633.Oorevaar / Bindbloem IAF 2633.

A mistura de farinha é selecionada preferivelmente pelo ajuste das proporções relativas da primeira e segunda farinhas para compensar as variações sazonais em ingredientes individuais.The flour mixture is selected preferably by adjusting the relative proportions of the first and second flours to compensate for seasonal variations in individual ingredients.

O estearato de glicerina pode ser usado como um auxiliar de processamento na composição da farinha para lubrificar mistura de farinha durante a passagem pelo extrusor. Uma quantidade de aproximadamente 0,3 a aproximadamente 1%, preferivelmente aproximadamente 0,6% pode ser empregada.Glycerin stearate can be used as a processing aid in the flour composition to lubricate flour mixture during passage through the extruder. An amount of approximately 0.3 to approximately 1%, preferably approximately 0.6% can be employed.

O bicarbonato de sódio pode ser adicionado como o pó de cozimento convencional, incluindo por exemplo, o pó de cozimento BEX de difosfato disodico produzidos por Thermophos Internacional BV pode ser usado.Sodium bicarbonate can be added as the conventional baking powder, including for example, the disodium diphosphate BEX baking powder produced by Thermophos International BV can be used.

O agente de gelificação pode ser um hidrocoloide. Uma variedade de gomas podem ser empregadas, por exemplo, a arábica, tragacanto, karaya e ghatti. O uso de goma guarThe gelling agent can be a hydrocolloid. A variety of gums can be used, for example, arabica, tragacanth, karaya and ghatti. The use of guar gum

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5/9 ou da goma de alfarroba ou jataí é especialmente preferido. Misturas de hidrocoloides podem ser empregadas.5/9 or locust bean or jataí gum is especially preferred. Mixtures of hydrocolloids can be used.

As gomas modificadas e derivadas de celulose, por exemplo, carboximetilcelulose, metilcelulose, hidroxipropil metil celulose, metil etil celulose e hidroxipropil celulose podem também ser empregadas.Modified and cellulose derived gums, for example, carboxymethylcellulose, methylcellulose, hydroxypropyl methyl cellulose, methyl ethyl cellulose and hydroxypropyl cellulose can also be employed.

As gomas, especialmente a goma guar ou a goma de alfarroba ou jataí podem estar presentes em uma concentração traço a aproximadamente 3% por peso, preferivelmente aproximadamente 0,25% a aproximadamente 2,5%, mais preferencialmente aproximadamente 0,7% a aproximadamente 1,3% mais preferencialmente aproximadamenteGums, especially guar gum or locust bean or jataí gum may be present in a trace concentration of approximately 3% by weight, preferably approximately 0.25% to approximately 2.5%, more preferably approximately 0.7% to approximately 1.3% more preferably approximately

1% por peso.1% by weight.

As misturas de duas ou mais de qualquer uma das gomas acima mencionadas podem ser usadas. As misturas de goma de guar e de goma xantana são preferidas. Uma pequena quantidade de goma xantana pode também ser empregada, por exemplo, aproximadamente 0,1% a 0,75% além da goma guar.Mixtures of two or more of any of the above mentioned gums can be used. Mixtures of guar gum and xanthan gum are preferred. A small amount of xanthan gum can also be used, for example, approximately 0.1% to 0.75% in addition to guar gum.

O agente de gelificação aquoso é injetado preferivelmente no extrusor, por exemplo, de um tanque pressurizado ou outro recipiente em uma zona de posição de baixa pressão no extrusor de modo que a mistura de farinha seja parcialmente extrusada antes da adição do agente gelificante. O agente gelificante no recipiente pode ser pressurizado e deixado descansar para permitir que quaisquer bolhas de ar escapem antes do uso.The aqueous gelling agent is preferably injected into the extruder, for example, from a pressurized tank or other container in a low pressure position zone in the extruder so that the flour mixture is partially extruded before the addition of the gelling agent. The gelling agent in the container can be pressurized and allowed to rest to allow any air bubbles to escape before use.

Um auxiliador de processamento pode ser adicionado ao agente de gelificação. O metabissufito de sódio ou o bissulfito de sódio podem ser adicionados para branquear a farinha durante a extrusão. Uma quantidade de aproximadamente 1% de metabissulfito de sódio no gel é particularmente preferido.A processing aid can be added to the gelling agent. The sodium metabisufite or sodium bisulfite can be added to whiten the flour during extrusion. An amount of approximately 1% sodium metabisulfite in the gel is particularly preferred.

O extrusado pode sair da saída do extrusor com uma temperatura acima 100°C preferencialmente aproximadamente 110°C. A expansão do vapor de água forma bolhas de ar dentro do extrusado deforma que uma massa porosa adequada para ser moída ate migalha seja obtida após resfriar e secar. O aquecimento pode ser conseguido pela força de cisalhamento no extrusor ou por meios de aquecimento externo.The extrudate can leave the extruder outlet with a temperature above 100 ° C, preferably approximately 110 ° C. The expansion of water vapor forms air bubbles inside the extrudate so that a porous mass suitable for grinding to a crumb is obtained after cooling and drying. Heating can be achieved by the shear force on the extruder or by external heating means.

O extrusado é prefrencialmente cortado em pedaços a medida que deixa o extrusor de modo que pedaços de bolhas individuais são formadas durante a expansão. Uma lâmina de giro pode ser localizada adjacentemente ao final do extrusor para cortar o fluxo emergente do extrusado em pedaços de tamanho conveniente, por exemplo, 1,0 mm de diâmetro após a expansão. Os pedaços de bolha podem ser esferoidais ou preferivelmente de forma circular, ou achatada para facilitar a secagem do interior sem secar em demasia as regiões externas.The extrudate is preferably cut into pieces as it leaves the extruder so that pieces of individual bubbles are formed during the expansion. A rotating blade can be located adjacent to the end of the extruder to cut the emerging flow from the extrudate into convenient sized pieces, for example, 1.0 mm in diameter after expansion. The bubble pieces can be spheroidal or preferably circular in shape, or flattened to facilitate drying the interior without drying out the outer regions.

Modalidades preferidas empregam um extrusor de parafuso duplo (TSE) por causaPreferred embodiments employ a twin screw extruder (TSE) because of

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6/9 da melhora da mistura, de um processamento mais delicado e da melhora das capacidades de mistura (através de uma escala de tamanhos das partículas iniciais). Um extrusor de parafuso único pode também ser usado. TSEs também se beneficiam do fato de que, em comparação aos extrusores de parafuso único, eles fornecem um maior controle do processo e transportam positivamente o material entre os trajetos e os elementos nos parafusos. Além disso, a natureza complementar dos dois parafusos efetua ao processo autolimpeza de forma que o extrusor esteja menos propicio a fazer com que o produto processado seja queimado no parafuso/tambor/molde ou de outra maneira retida em uma zona particular do extrusor para uma duração de tempo não apropriada.6/9 improved mixing, more delicate processing and improved mixing capabilities (through a scale of initial particle sizes). A single screw extruder can also be used. TSEs also benefit from the fact that, compared to single screw extruders, they provide greater process control and positively transport the material between the paths and the elements in the screws. In addition, the complementary nature of the two screws makes the process self-cleaning so that the extruder is less likely to cause the processed product to be burned on the screw / drum / mold or otherwise retained in a particular area of the extruder for a duration inappropriate timing.

No TSE, pode haver essencialmente três regiões, a seguir: i) a zona de alimentação para a mistura de farinha; ii) a zona da alimentação para o agente de gelificação, e iii) a zona de mistura. O TSE atua consequentemente como um instrumento de processamento completo em que os ingredientes são alimentados sequencialmente no extrusor e misturados, formados, extrusados e cortados em um processo contínuo. As altas temperaturas que podem existir dentro do TSE fornecem um processo de branqueamento e esterilização eficaz que ativa o agente de branqueamento de bissulfito, e destrói microrganismos prejudiciais enquanto minimiza a perda de nutrientes ou de flavorizantes no alimento que está sendo produzido.In the TSE, there can be essentially three regions, as follows: i) the feeding zone for the flour mixture; ii) the feeding zone for the gelling agent, and iii) the mixing zone. The TSE therefore acts as a complete processing instrument in which the ingredients are fed sequentially into the extruder and mixed, formed, extruded and cut in a continuous process. The high temperatures that can exist within the TSE provide an effective bleaching and sterilization process that activates the bisulfite bleaching agent, and destroys harmful microorganisms while minimizing the loss of nutrients or flavorings in the food being produced.

Dentro de um tambor de TSE, os parafusos de co-rotação entrelaçados (ou os parafusos de rotação contrários, sujeito a escolha) cooperam para produzir uma mistura homogenia que, são continuamente extrusados através do molde do extrusor para produzir um produto expansível, moldado ou peletizado. Geralmente, o aquecimento (mecânico) de cisalhamento é o processo predominante dentro do extrusor, embora o controle de temperatura (que inclui a manutenção da temperatura) possa ser conseguido com o uso de aquecedores de tambor situados estrategicamente ao longo de zonas do extrusor.Within a TSE drum, interlocking co-rotation screws (or counter rotation screws, subject to choice) cooperate to produce a homogeneous mixture that is continuously extruded through the extruder mold to produce an expandable, molded or pelleted. Generally, shear (mechanical) heating is the predominant process within the extruder, although temperature control (which includes maintaining the temperature) can be achieved with the use of drum heaters strategically located along extruder zones.

Na zona da alimentação, os ingredientes crus são alimentados na cabeça do extrusor (remoto do molde) a partir dos tanques de armazenamento. Na zona de mistura, a mistura é homogeneizada. Finalmente, a forma do produto é dada na zona de modelagem. Na modalidade preferida, o TSE forma um produto expandido uma vez que o processo aumenta gradualmente a temperatura e pressão, enquanto o índice de umidade na mistura for controlado com acuracidade. Quando a mistura for forçada através do molde do extrusor, a mistura experimenta uma mudança na pressão atmosférica por onde a mistura interna torna-se vapor e causa a expansão ou o intumescimento da mistura cozida para formar a bolha. Um molde de extrusor circular ou um arranjo de moldes circulares podem ser empregados. Os moldes do extrusor preferidos possuem um diâmetro de 1 a 5 milímetros. Os moldes de extrusor em forma de estrela podem também ser usados. O tempo deIn the feed zone, raw ingredients are fed into the extruder head (remote from the mold) from the storage tanks. In the mixing zone, the mixture is homogenized. Finally, the shape of the product is given in the modeling zone. In the preferred embodiment, the TSE forms an expanded product as the process gradually increases the temperature and pressure, while the moisture content in the mixture is controlled with accuracy. When the mixture is forced through the extruder mold, the mixture experiences a change in atmospheric pressure through which the internal mixture becomes steam and causes the cooked mixture to swell or swell to form the bubble. A circular extruder mold or an arrangement of circular molds can be employed. Preferred extruder molds have a diameter of 1 to 5 millimeters. Star-shaped extruder molds can also be used. The time of

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7/9 expansão no extrusor pode ser de aproximadamente 3 a 6 segundos.7/9 expansion in the extruder can be approximately 3 to 6 seconds.

De acordo com um segundo aspecto da presente invenção é fornecido uma migalha produzida de acordo com a presente invenção.According to a second aspect of the present invention, a crumb produced according to the present invention is provided.

De acordo com um o terceiro aspecto da presente invenção é fornecido uma cobertura de migalha de produto alimentício que compreende um substrato coberto com a migalha produzida de acordo com um primeiro aspecto desta invenção.In accordance with a third aspect of the present invention, a food product crumb cover is provided which comprises a substrate covered with the crumb produced according to a first aspect of this invention.

A migalha de acordo com esta invenção pode ser aplicada a uma variedade de substratos alimentícios que incluem a carne vermelha, galinha, peixes, queijo e vegetais. O substrato pode ser tratado em primeiro lugar com uma composição estabilizadora como divulgado na WO97/03572, tal descrição é incorporada aqui por referência para todas as finalidades.The crumb according to this invention can be applied to a variety of food substrates that include red meat, chicken, fish, cheese and vegetables. The substrate can be treated first with a stabilizing composition as disclosed in WO97 / 03572, such a description is incorporated herein by reference for all purposes.

A invenção é descrita posteriormente por meio de exemplo mas não é limitativa. Exemplo 1The invention is described later by way of example but is not limiting. Example 1

Uma composição de farinha foi preparada como a seguir:A flour composition was prepared as follows:

Mistura de farinha 96,4%Flour mix 96.4%

Bicarbonato de sódio (fermento em pó Bex) 2,0%Sodium bicarbonate (baking powder Bex) 2.0%

Monoesterato de glicerina (Abimono SS40P) 0,6%Glycerin monoesterate (Abimono SS40P) 0.6%

Sal 1,0%Salt 1.0%

100,0%100.0%

Um extrusor de máquina de parafuso duplo Clextral foi usado mas um extrusor de parafuso duplo Buhler também pode ser usado.A Clextral twin screw machine extruder was used but a Buhler twin screw extruder can also be used.

Agente gelificante Novatex SC2 é como a seguir:Novatex SC2 gelling agent is as follows:

Goma guar 67,00%Guar Gum 67.00%

Metabissulfito de sódio 33,00%Sodium metabisulfite 33.00%

100,00%100.00%

O Novatex SC2 é então hidratado a 3% em 97% de água. Isto pode ser feito usando um misturador de pá, mas um misturador de alto cisalhamento é preferido. A mistura hidratada deve descansar ao menos 12 horas depois de ser misturada.Novatex SC2 is then hydrated to 3% in 97% water. This can be done using a paddle mixer, but a high shear mixer is preferred. The hydrated mixture must rest at least 12 hours after being mixed.

Os ingredientes são misturados num tanque de retenção localizado no atrás do extrusor.The ingredients are mixed in a holding tank located at the back of the extruder.

Quatro misturas de farinha são usadas.Four flour mixtures are used.

PARTIDA IDEPARTURE I

A farinha de bolo de Hutchinsons Golden (150kg por hora) foi misturada com água (35kg por hora) para formar uma pasta. A pasta foi alimentada no extrusor. O agente gelificante hidratado foi injetado na zona achatada do extrusor em uma quantidade de 7,5% (13,88 Kg por hora). A mistura extrusada foi picada em pedaços e deixada expandir paraThe Hutchinsons Golden cake flour (150kg per hour) was mixed with water (35kg per hour) to form a paste. The slurry was fed into the extruder. The hydrated gelling agent was injected into the flattened area of the extruder in an amount of 7.5% (13.88 kg per hour). The extruded mixture was chopped into pieces and allowed to expand to

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8/9 formar uma bolha. Quando seca a um índice de umidade de 2% p/p a densidade era de 150g.l-1 a bolha foi seca e triturada e a migalha resultante era curta e crocante. A aplicação a um substrato alimentício produziu uma cobertura de migalha consistente. O produto da bolsa seco teve uma vida útil superior a 12 meses.8/9 form a bubble. When dried at a moisture content of 2% w / w the density was 150 g.l -1 the bubble was dried and crushed and the resulting crumb was short and crunchy. The application to a food substrate produced a consistent crumb cover. The dry bag product had a shelf life of more than 12 months.

PARTIDA IIMATCH II

A mistura de farinha era:The flour mixture was:

Da farinha de bolo de Hutchisons Golden Queen (HFN 350 50%)Hutchisons Golden Queen cake flour (HFN 350 50%)

Farinha de biscoito de Hutchisons Scotch (HFN 220 50%)Hutchisons Scotch cookie flour (HFN 220 50%)

A mistura seca (150 Kg por hora) foi misturada com água (35 Kg por hora) para formar uma pasta (185 Kg por hora) e injetada no extrusor. A composição de gel foi injetada a 7,5% por peso (13,88 Kg por hora). A bolha resultante era ligeiramente menor e mais compacta. Quando seca a 2% a densidade era de 182 g.l-1. Após a secagem e a trituração, a migalha foi encontrada crocante, curta mas com uma mordida mais dura que na partida 1. A migalha era resiliente, cobria o produto bem e era estável com uma vida útil excedendo 12 meses, e o produto resistiu a uma migração de umidade.The dry mixture (150 kg per hour) was mixed with water (35 kg per hour) to form a paste (185 kg per hour) and injected into the extruder. The gel composition was injected at 7.5% by weight (13.88 kg per hour). The resulting bubble was slightly smaller and more compact. When dry at 2% the density was 182 gl -1 . After drying and grinding, the crumb was found to be crunchy, short but with a harder bite than at start 1. The crumb was resilient, covered the product well and was stable with a shelf life exceeding 12 months, and the product resisted a migration of moisture.

PARTIDA IIIMATCH III

A mistura da farinha era:The flour mixture was:

Farinha para biscoitos de Hutchisons.Flour for biscuits from Hutchisons.

A mistura da farinha (1,50 Kg por hora) foi misturada em tamanhos de partículas.The flour mixture (1.50 kg per hour) was mixed in particle sizes.

Análise da partícula da migalha para a partida 2 Analysis of the crumb particle for match 2 MIN MIN MAX MAX Retido em uma peneira de 4,00mm Retained in a 4.00mm sieve 3% 3% 5% 5% Retido em uma peneira de 3,50mm Retained in a 3.50mm sieve 10% 10% 20% 20% Retido em uma peneira de 2,00mm Retained in a 2.00mm sieve 25% 25% 40% 40% Retido em uma peneira de 1,00mm Retained in a 1.00mm sieve 20% 20% 25% 25% Retido em uma peneira de 1,00mm Exemplo 2 Retained in a 1.00mm sieve Example 2 20% 20% 25% 25%

Uma composição de farinha foi preparada de acordo com exemplo 1, exceto que a seguinte mistura de farinha foi usada.A flour composition was prepared according to example 1, except that the following flour mixture was used.

Condor 3030 50%Condor 3030 50%

Ooievaar/Bindbloem IAF 2633 50%Ooievaar / Bindbloem IAF 2633 50%

Um extrusor de parafuso duplo Clextral foi usado. A mistura foi levada aos recipientes de 50 litros usando uma pá de mistura pequena lotes de 5 x 30 Kg. Os 150 Kg da mistura foram então despejados num tanque de aço inoxidável para uso na linha de produção. O gel foi injetado a 7,5% e produziu uma bolha expandida com uma densidade 182 g.l-1 quando seco a um índice de umidade de 2% p/p ou menor.A Clextral twin screw extruder was used. The mixture was taken to the 50 liter containers using a small mixing paddle of 5 x 30 kg batches. The 150 kg of the mixture was then poured into a stainless steel tank for use on the production line. The gel was injected at 7.5% and produced an expanded bubble with a density of 182 gl -1 when dried at a moisture content of 2% w / w or less.

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9/99/9

Os ingredientes secos (249 Kg por hora) foram misturados com água (68,1 Kg por hora) para formar uma pasta (317,1 Kg por hora). O gel foi injetado a 7,5% (23,78 Kg por hora).The dry ingredients (249 kg per hour) were mixed with water (68.1 kg per hour) to form a paste (317.1 kg per hour). The gel was injected at 7.5% (23.78 kg per hour).

A bolha foi triturada umidecida e seca a 100°C a um índice de umidade de 6,44%. A densidade do volume da triturada seca foi de 235 g.l-1 mas o índice de umidade foi de 2%.The bubble was crushed moistened and dried at 100 ° C at a humidity index of 6.44%. The volume density of the dry crushed was 235 gl -1 but the moisture content was 2%.

Um molde de extrusor de 5 mm foi o que deu os melhores resultados.A 5 mm extruder mold gave the best results.

Exemplo 3Example 3

Uma composição de farinha foi preparada conforme o exemplo 1, exceto que a seguinte mistura de farinha foi usada:A flour composition was prepared according to example 1, except that the following flour mixture was used:

Farinha de Heygates B C. Heat. A 50%Heygates B C. Heat flour. 50%

Farinha de biscoito de Heygates DM7 50%Heygates DM7 cookie flour 50%

A mistura foi extrusada em um extrusor Clextral. A bolha foi seca a um índice de umidade abaixo de 2% e depois triturada. A secagem foi executada em um secador de leito fluidizado em torno de 90°C durante 15 minutos.The mixture was extruded in a Clextral extruder. The bubble was dried at a moisture content below 2% and then crushed. Drying was carried out in a fluid bed dryer at around 90 ° C for 15 minutes.

O produto seco foi triturado a tamanhos de grãos específicos e misturados como requerido para determinados produtos.The dry product was ground to specific grain sizes and mixed as required for certain products.

Por exemplo, pedaços de quatro partes de galinha foram revestidas com uma prépó (farinha de CFS Opti) e a massa foi aplicada usando um aplicador da massa de tempura. A cobertura da migalha preparada no exemplo 3 foi aplicado em um único passo usando um CFS Crumb Master. O produto coberto foi frito a 184°C por até 3,5 minutos usando o óleo de colza. O produto frito foi embalado criogenicamente congelado e armazenado nos recipientes de aço a -18°C. Após o armazenamento por 30 dias, os produtos foram aquecidos em um forno de 85OW por 2,5 min. Os núcleos das partículas alcançaram um mínimo de 70°C e foram deixados descansar por 3 minutos antes de testar. A crisálida do produto foi analisada e constatada como sendo satisfatória.For example, pieces of four chicken parts were coated with a prep (CFS Opti flour) and the dough was applied using a tempura dough applicator. The crumb cover prepared in example 3 was applied in a single step using a CFS Crumb Master. The covered product was fried at 184 ° C for up to 3.5 minutes using rapeseed oil. The fried product was packaged cryogenically frozen and stored in steel containers at -18 ° C. After storage for 30 days, the products were heated in an 85OW oven for 2.5 min. The particle cores reached a minimum of 70 ° C and were allowed to rest for 3 minutes before testing. The chrysalis of the product was analyzed and found to be satisfactory.

Exemplo 4Example 4

O pré-pó (farinha de CFS Opti) foi hidratada a uma concentração de 1% e o gel foi aplicado aos pedaços de galinha usando um aplicador de massa de tempura. Uma camada de migalhas finas foi aplicada ao gel usando um aplicador de migalha Crumb Master. As migalhas finas tiveram uma dimensão menor que 1mm. A massa foi aplicada usando um aplicador de massa de tempura e a migalha do exemplo 3 foi aplicado usando uma aplicador CFS Crumb Master. O produto foi frito a 184°C por 3,5 minutos e por outro lado o produto coberto foi frito por até 1,5 minutos e posteriormente cozido num túnel ar quente 2,20°C ou mais por até 4 minutos alcançar o resultado desejado. O produto cozido foi resfriado com golpes de ar ao sair da fritadeira ou túnel de ar quente. O produto foi criogenicamente congelado, empacotado em embalagem impermeável, preferencialmente limpo com gás nitrogênio, e armazenado com uma temperatura de centro de -25°C ou menos.The pre-powder (CFS Opti flour) was hydrated to a concentration of 1% and the gel was applied to the chicken pieces using a tempura dough applicator. A layer of fine crumbs was applied to the gel using a Crumb Master crumb applicator. The fine crumbs had a dimension less than 1mm. The dough was applied using a tempura dough applicator and the crumb from example 3 was applied using a CFS Crumb Master applicator. The product was fried at 184 ° C for 3.5 minutes and on the other hand the covered product was fried for up to 1.5 minutes and then baked in a hot air tunnel 2.20 ° C or more for up to 4 minutes to achieve the desired result . The cooked product was cooled with air blows when leaving the fryer or hot air tunnel. The product was cryogenically frozen, packaged in impermeable packaging, preferably cleaned with nitrogen gas, and stored at a center temperature of -25 ° C or less.

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1/31/3

Claims (23)

REIVINDICAÇÕES 1. Processo de fabricação de um produto alimentício de cobertura de migalha de pão que compreende as etapas de:1. Manufacturing process for a bread crumb topping food product that comprises the steps of: formar uma mistura aquosa compreendendo:form an aqueous mixture comprising: 5 uma mistura de farinha composta de uma ou mais farinhas, bicarbonato de sódio, aditivos opcionalmente selecionados de auxiliares de processamento, sais, colorantes, e água;5 a mixture of flour composed of one or more flours, sodium bicarbonate, additives optionally selected from processing aids, salts, colorants, and water; 10 adicionar a mistura num extrusor;10 add the mixture in an extruder; permitir que o extrusado expanda para formar um produto poroso; secar o produto, e triturar o produto seco para formar uma migalha, caracterizado pelo fato de seallowing the extrudate to expand to form a porous product; dry the product, and grind the dry product to form a crumb, characterized by the fact that 15 adicionar um agente aquoso gelificante no extrusor;15 adding an aqueous gelling agent to the extruder; extrusar a mistura resultante em uma temperatura maior que 100°C para formar um extrusado;extruding the resulting mixture at a temperature greater than 100 ° C to form an extrudate; onde a etapa de extrusar a mistura de farinha é seguida de etapas de adicionar o agente gelificante ao extrusor, e é seguida pela etapa de extrusar a mistura resultante dawhere the step of extruding the flour mixture is followed by steps of adding the gelling agent to the extruder, and is followed by the step of extruding the mixture resulting from the 20 mistura de farinha e do agente gelificante.20 mixture of flour and gelling agent. 2. Processo, de acordo com a reivindicação 1, caracterizado pelo fato de que a mistura de farinha é composta de duas ou mais farinhas.2. Process according to claim 1, characterized by the fact that the flour mixture is composed of two or more flours. 3. Processo, de acordo com qualquer uma das reivindicações precedentes, caracterizado pelo fato de que a mistura da farinha tem um índice de queda de Hagberg3. Process according to any of the preceding claims, characterized by the fact that the flour mixture has a Hagberg drop index 25 (HFN) abaixo de 350.25 (HFN) below 350. 4. Processo, de acordo com a reivindicação 3, caracterizado pelo fato de que o HFN está abaixo de 250.4. Process according to claim 3, characterized by the fact that the HFN is below 250. 5. Processo, de acordo com a reivindicação 4, caracterizado pelo fato de que o HFN está abaixo de 170.5. Process according to claim 4, characterized by the fact that the HFN is below 170. 3030 6. Processo, de acordo com qualquer uma das reivindicações precedentes, caracterizado pelo fato de que a mistura de farinha compreende farinha para biscoitos e farinha completamente ou parcialmente desnaturada.6. Process according to any one of the preceding claims, characterized in that the flour mixture comprises biscuit flour and completely or partially denatured flour. 7. Processo, de acordo com qualquer uma das reivindicações precedentes, caracterizado pelo fato de que a mistura de farinha compreende:7. Process according to any of the preceding claims, characterized by the fact that the flour mixture comprises: 35 Quantidade (%) HFN35 Amount (%) HFN Primeira farinha 70-30 350First flour 70-30 350 Petição 870180022467, de 20/03/2018, pág. 15/20Petition 870180022467, of 03/20/2018, p. 15/20 2/32/3 Segunda farinha 30-70 220Second flour 30-70 220 8. Processo, de acordo com a reivindicação 7, caracterizado pelo fato de que a mistura de farinha compreende:8. Process according to claim 7, characterized by the fact that the flour mixture comprises: Quantidade (%) HFNQuantity (%) HFN 5 Primeira farinha 60-40 3505 First flour 60-40 350 Segunda farinha 40-60 220Second flour 40-60 220 9. Processo, de acordo com a reivindicação 6, caracterizado pelo fato de que a mistura de farinha compreende:9. Process according to claim 6, characterized by the fact that the flour mixture comprises: Quantidade (%) HFNQuantity (%) HFN 10 Primeira farinha 50 35010 First flour 50 350 Segunda farinha 50 220Second flour 50 220 10. Processo, de acordo com qualquer uma das reivindicações precedentes, caracterizado pelo fato de que a mistura de farinha inclui o estearato de glicerina em uma quantidade de 0,3 a 1%.10. Process according to any one of the preceding claims, characterized by the fact that the flour mixture includes glycerin stearate in an amount of 0.3 to 1%. 1515 11. Processo, de acordo com a reivindicação 10, caracterizado pelo fato de que o estearato de glicerina está presente em uma quantidade de 0,6%.11. Process according to claim 10, characterized by the fact that glycerin stearate is present in an amount of 0.6%. 12. Processo, de acordo com qualquer uma das reivindicações precedentes, caracterizado pelo fato de que o agente gelificante é um hidrocoloide.12. Process according to any of the preceding claims, characterized by the fact that the gelling agent is a hydrocolloid. 13. Processo, de acordo com qualquer uma das reivindicações precedentes, 20 caracterizado pelo fato de que o agente gelificante é selecionado de goma arábica, de goma tragacanta, da goma karaya e da goma ghatti.13. Process according to any of the preceding claims, 20 characterized by the fact that the gelling agent is selected from gum arabic, tragacanth gum, karaya gum and ghatti gum. 14. Processo, de acordo com qualquer uma das reivindicações 1 a 12, caracterizado pelo fato de que o agente gelificante é uma goma guar ou uma goma de alfarroba ou jataí.Process according to any one of claims 1 to 12, characterized in that the gelling agent is a guar gum or a locust bean or jataí gum. 2525 15. Processo, de acordo com qualquer uma das reivindicações precedentes, caracterizado pelo fato de que o agente gelificante é uma goma guar.15. Process according to any of the preceding claims, characterized by the fact that the gelling agent is a guar gum. 16. Processo, de acordo com a reivindicação 15, caracterizado pelo fato de que a quantidade de goma guar é de 0,1 a 3%.16. Process, according to claim 15, characterized by the fact that the amount of guar gum is 0.1 to 3%. 17. Processo, de acordo com a reivindicação 16, caracterizado pelo fato de que 30 compreende de 0,25% a 2,5% de goma guar.17. Process according to claim 16, characterized by the fact that 30 comprises from 0.25% to 2.5% of guar gum. 18. Processo, de acordo com a reivindicação 17, caracterizado pelo fato de que compreende de 0,7% a 1,3% de goma guar.18. Process according to claim 17, characterized by the fact that it comprises from 0.7% to 1.3% of guar gum. 19. Processo, de acordo com a reivindicação 18, caracterizado pelo fato de que compreende 1% de goma guar.19. Process according to claim 18, characterized by the fact that it comprises 1% guar gum. 3535 20. Processo, de acordo com qualquer uma das reivindicações precedentes, caracterizado pelo fato de que o agente gelificante compreende uma mistura de goma guar20. Process according to any one of the preceding claims, characterized in that the gelling agent comprises a mixture of guar gum Petição 870180022467, de 20/03/2018, pág. 16/20Petition 870180022467, of 03/20/2018, p. 16/20 3/3 e de goma xantana.3/3 and xanthan gum. 21. Processo, de acordo com qualquer uma das reivindicações precedentes, caracterizado pelo fato de que o agente gelificante compreende o metabissulfito de sódio ou o bissulfito de sódio.21. Process according to any one of the preceding claims, characterized in that the gelling agent comprises sodium metabisulfite or sodium bisulfite. 55 22. Migalha, caracterizada pelo fato de que é produzida pelo processo de acordo com qualquer uma das reivindicação precedentes.22. Crumb, characterized by the fact that it is produced by the process in accordance with any of the preceding claims. 23. Cobertura de migalha para produtos alimentícios, caracterizada pelo fato de que compreende um substrato coberto com uma migalha produzido pelo processo de acordo com qualquer uma das reivindicações 1 a 21.23. Crumb cover for food products, characterized by the fact that it comprises a substrate covered with crumb produced by the process according to any one of claims 1 to 21. Petição 870180022467, de 20/03/2018, pág. 17/20Petition 870180022467, of 03/20/2018, p. 17/20 1/11/1
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